Brewer: Chris Wessel
- Batch Size: 5.50 gal Style: American Pale Ale (18B)
- Boil Size: 7.35 gal Style Guide: BJCP 2015
- Color: 10.0 SRM Equipment: Chris Equipment
- Bitterness: 99.2 IBUs Boil Time: 60 min
- Est OG: 1.069 (16.8° P) Mash Profile: Single Infusion, Full Body, Batch Sparge
- Est FG: 1.019 SG (4.9° P) Fermentation: Ale, Two Stage
- ABV: 6.6% Taste Rating: 40.5
Ingredients - Amount Name Type #
- 0.25 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
- 13 lbs 2.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
- 1 lbs 2.0 oz Munich I (Weyermann) (7.1 SRM) Grain 3
- 9.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
- 9.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
- 9.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 6
- 1.0 oz Citra [12.0%] - First Wort Hops 7
- 1.0 oz Citra [12.0%] - Boil 20 min Hops 8
- 0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
- 1.0 oz Citra [12.0%] - Boil 15 min Hops 10
- 0.5 oz Citra [12.0%] - Boil 10 min Hops 11
- 0.5 oz Citra [12.0%] - Boil 5 min Hops 12
- 1.0 oz Citra [12.0%] - Boil 1 min Hops 13
- 1 pkgs English Ale (White Labs #WLP002) Yeast 14
- 3.0 oz Citra [12.0%] - Dry Hop 7 days Hops 15
Notes
8 day fermentation, dry hoped loose hops 3 oz citra on 11/04/15 kegged 11/08/15
I missed my og by a bit, my og was 1.057 and my fg was 1.008 so lower then expected fg. Mash temp was 149